Scallop Avocado Appetizer Recipes

GRILLED AVOCADO AND SCALLOP SALAD

Steps:

• Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
• Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
• Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
• Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
• To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.

SCALLOP COCKTAIL WITH AVOCADO

Steps:

• Bring water to boil.
• Clean scallops by removing tough muscle on outer edge.
• Add scallops to boiling water and immediately remove the pot from heat. After 8 minutes, remove scallops from water with slotted spoon and set aside.
• In a large bowl, mix lime juice, vinegar, pepper and garlic. Add scallops, mix well and refrigerate for one hour.
• Just before serving, gently toss scallop mixture with avocado cubes, olive oil and cilantro.
• Serves 2 generously atop a bed of butter lettuce. Serves four as an appetizer.
• Preparation time does not include chilling.

SCALLOPS WITH MANGO AND AVOCADO

Steps:

• In a medium pot, bring 2 cups canola oil to 350 degrees F.
• Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
• Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
• In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
• To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

SCALLOPS WITH AVOCADO SALSA

Steps:

• In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
• With rubber spatula, gently fold in the avocados.
• Season with salt and pepper.
• In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
• Transfer scallops to warmed platter- keep them warm.
• Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
• Remove from heat and stir in the balsamic vinegar.
• Season with salt and pepper.
• Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
• *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!

SCALLOP-AVOCADO APPETIZER

Steps:

• In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.